Tom Yam Kung Recipe, Hot and Sour Soup with Shrimp (tom yum goong ; ต้มยำกุ้ง)
Hanuman from Thaifoodmaster
Tom Yam is a type of soup with distinct sharp hot and sour flavors, scented with pleasant citrusy aroma.
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tiger prawn (กุ้งกุลาดำ)
head-on / shell-on / tail intact
fish sauce (น้ำปลา)
1.5" galangal root, Crushed and sliced to thin slices.
straw mushrooms (เห็ดฟาง)
or oyster mushroom
lime juice (น้ำมะนาว)
kaffir lime leaves (ใบมะกรูด)
fresh bird's eye chili (kee noo suan) (พริกขี้หนูสวนสด)
depends on how spicy you like it
coriander leaves (ใบผักชี)
saw coriander or coriander
Prepare the prawns. Discard the legs. Peel and devein.
Squeeze and collect the fatty brains from the heads. Do not throw away the shells and heads.
In a pestle and mortar bruise the shallots
In a pot, bring to boil water, shallots and one stalk of lemon grass.
Briefly and lightly, cook the prawns for 10-15 seconds until only 60% done.
Remove them immediately from the pot and set aside. By doing so, We ensure that the prawns won’t get overcooked.
Add the prawns heads and shells to the pot and cook only until the shells turn orange.
Mix and press them but do not overcook more than 3 minutes or you risk in damaging the delicate sweet taste of the broth.
Strain the liquids using a sieve. Press well to squeeze out all the juices.
Add lemon grass
Add straw mushrooms.
Season with one tbs of fish sauce and cook for couple of minutes until the mushrooms are done.
Return the prawns to the pot.
TURN OFF THE HEAT, we will now season the dish and finish it before serving. we turn off the heat to ensure the flavors will remain crisp and fresh.
Season with the rest of the fish sauce
Season with lime juice
Add hand torn kaffir lime leaves - to release the maximum of the aromatic oils
Add crushed bird's eye chilies
Add saw coriander
Fry the prawns brain in oil until it gets a deep orange color.
Finish the dish by adding the prawns brain it into the soup.
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